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I created these Chocolate Chip Cookie Scones because I needed an excuse to eat an obnoxiously large chocolate chip cookie, but the latter title certainly doesn’t sound as sophisticated. Also, I had yet to post a scone recipe on the blog, so scones it is!
First, let me clarify. These are a bit of a loose interpretation of a scone. The shape, thickness, amount of baking powder and overall texture are definitely scone-like. However, because I had chocolate chip cookies on the brain, these babies are sweeter than a traditional scone, and the dough is not shaggy like that of a biscuit. It looks and feels more like cookie dough.(And is easy to work with! Score!) This is why I call them Chocolate Chip Cookie Scones and not Chocolate Chip Scones. They’re a cookie-scone hybrid, and more importantly, crazy delicious. I can’t even give myself enough high-fives right now!
I drizzled them with a glaze mostly because I wanted to try making powdered sugar out of coconut sugar. And oh my, was it successful. And scones without a glaze are a little, sad? Unless they are warm out of the oven. <—highly recommend!
Fun fact: Finger-scorching hot is my favorite way to eat scones, cookies, and ALL the baked goods.
As usual, this dessert (or hell, breakfast. I don’t judge!), is gluten free and vegan. And, if you leave out the oats, these babes are paleo and grain-free.
So, next time you’re in need of an enormous cookie, look no further than this recipe. I’ve got you and your sweet tooth covered in that department 😉 Happy baking, my dears!
Chocolate Chip Cookie Scones With Toffee Glaze
Makes 8 medium scones plus extra scraps
Scone Ingredients:
1 flax egg
3 tbsp maple syrup, room temp
2 1/2 tbsp melted coconut oil
1 tsp vanilla extract
1/4 c pecan butter (or other nut butter)
1/2 c sifted coconut flour
1/2 c almond meal or flour
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp pink sea salt
1/3 c date sugar (may sub coconut sugar)
1/4-1/2 c canned coconut milk, or homemade non-dairy milk
2 oz organic dark chocolate, roughly chopped
Optional: 1/3 c rolled oats (omit for Paleo)
Maldon sea salt, for topping
Method:
Add the wet ingredients, except for the coconut milk, to the flax egg and mix well. Set aside.
Combine all the dry ingredients (including chocolate and oats) and mix well. Then add the wet mixture to the dry.
Add the coconut milk, starting with 1/4 cup. Gradually add additional milk until the a soft cookie dough is formed.
Let the dough rest for 5 minutes. Then roll it out between 2 pieces of parchment, 3/4 inch thick.
Use a round biscuit/cookie cutter to cut out 8 scones. I had some extra scraps and made a few minis too =)
Bake at 350 degrees for 15-18 minutes or until the edges and bottoms are golden.
Coconut Sugar “Toffee” Glaze:
3 tbsp powdered coconut sugar (blend coconut sugar in a high speed blender until powdered)
1/2 tsp Maca powder (optional)
1 tsp melted coconut oil
2ish tsp non-dairy milk
Method:
Mix all the ingredients in a small bowl to form a glaze. Drizzle over scones. Refrigerate to set the glaze.
These are excellent served with Chai tea!
